Cheese and Pepper Risotto Recipe | Yummly

Cheese and Pepper Risotto

L'ANTRO DELL'ALCHIMISTA
9Ingredients
45Minutes
460Calories
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Description

There's always something showy about risotto and this white wine-laced version is no exception. As it cooks while you stir (and stir), the arborio rice picks up the flavor of sauteed bell peppers and shallots. Vegetable stock is the liquid of choice here, though chicken stock would work well, too. Finished with two secret weapons — creamy goat cheese and dill — this dish sports just the right amount of je ne sais quoi.

Ingredients

US|METRIC
  • 1/2 orange bell pepper
  • 1 teaspoon onion
  • 1 tablespoon butter
  • 300 grams arborio rice
  • 2 1/2 ounces white wine
  • 1 liter vegetable stock
  • 100 grams goat cheese
  • Parmesan cheese
  • dill weed
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    Directions

    1. Soak the shallots in water for 2 minutes, and then drain.
    2. In a nonstick skillet, melt the butter on medium heat and saute the onions and bell pepper, about 5 minutes.
    3. Add the rice and cook until the grains appear transparent.
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    NutritionView More

    460Calories
    Sodium49% DV1170mg
    Fat22% DV14g
    Protein29% DV15g
    Carbs21% DV64g
    Fiber12% DV3g
    Calories460Calories from Fat130
    % DAILY VALUE
    Total Fat14g22%
    Saturated Fat9g45%
    Trans Fat
    Cholesterol35mg12%
    Sodium1170mg49%
    Potassium160mg5%
    Protein15g29%
    Calories from Fat130
    % DAILY VALUE
    Total Carbohydrate64g21%
    Dietary Fiber3g12%
    Sugars4g8%
    Vitamin A40%
    Vitamin C40%
    Calcium30%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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